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It's Food Porn time! Here are a few pics of the finished product prior to being served. I included the clavicle bone so you can see how cleanly the meat came off. It was smokey good and so delicious and did not hang around very long. As a rule of thumb, if you want more than a few bits of met swimming in the remaining au jus, then don't be late to a meal featuring KK cooked food! Isn't it delightful, the smoke ring that a KK creates? Hope you enjoyed my post!

Another cook on the Jr .need to get hold of Dennis. So I started off by giving the sticks some locally made rub the bloke who is making them is an ex pat Canadian chef I like this oneI then whipped up some breadcrumbs with parmesan and some key lime rub mixed up some egg and coated themafter half an hourI added a mixture of passata sauce and diced tomatoes some more of the breadcrumb mix and some mozzarella looking goodno fancy plating looks messy but it was designed to be that way lol threw in some toasted baggett . Outback Kamado Bar and Grill

Don't feel too envious over @Paswesley's sandwhich @MacKenzie, it appears he may be suffering from a bout of insanity by using mayonnaise on that pulled pork so while that pork does looks very tasty, I'm sure it holds no candle to your ketchup poutine. Let's just humor him.

I'm working on an "all-in-one" solution for the DIY'er. Here is the prototype:

Well, about once a year we get these animals hunting in the Inlet in front of our home. It is always a joy to watch and deep down inside I am wishing for the possibility of one of them landing on a small watercraft.

@SmallBBQr, Thanks for the info! I have a really good butcher locally in Baltimore. Perhaps he can pull some strings and get some bison meat for me. Haha, that warning against drying out the meat reminds me of a rookie mistake I made a few weeks after getting Mable back in 2010. I attempted a low and slow with a 12 pound sirloin tip. After about fourteen hours, and I did no mopping nor foiling, it was fit only for use as a slightly greasy medicine ball! (or cannonball!)

Yummmy looking cookh

Still, four or more hours in a light brine (half cup sea salt per gallon, less sugar) makes a dramatic difference. Now one of the house rules (like "always smoke using a smoke pot") articulated by the woman in charge.

Tasty looking cook Aussie, you sure do eat well.

Cheers CC makes life easier bugger scrubbing lol Outback Kamado Bar and Grill

@Aussie Ora - that looks good enough to eat! I like how you used that parchment paper to keep your baking dish clean and make cleanup easier Very nicely done. Kudos to you.

Aussie, pass that plate over please, I want to sample that.

Aussie - that's one very nice cook. Ivemdone something similar with turkey breasts, garlic mashed potatoes, and sharp cheddar, but I think I like your rendition much better! Kudos on a beautiful cook.

Looks great Aussie yum yum

Yum nice cook looks tasty nice job

Never done hassleback chicken breasts before. Will definitely have to try out that idea, they look delicious.

More OctoForks work but this time on the big KK for the first time.:) Marinated in Frank's Red Hot Sauce. Done. Plated and yes, those are fresh beet greens from the garden.

After eating out all week while on family vacation, picked up some wild sockeye and asparagus on the way home.

An oldie, but in this case, it might work. Sent from my iPad using Tapatalk

4th - The bid day. Started 2 briskets overnight on Monday. About 7:00 am I added 5 racks of pork spare ribs. Took off the Briskets around 10:30 and spread out the ribs. Everything came out perfect. Used hickory for the smoke. I think I'm going to like this grill!

4th of July Spatchcock Chickens The birds - dry brined uncovered, overnight in frig The lump - my go-to brand in either oak or mesquite The necessities - BBQ Guru, grabbers, auxillary grates, wood chunks, and most importantly the KK set up Indirect The cook - loaded KK and probes The wood - chunks placed with grabber The smoke - Texas pecan The sneak peak - 45 minutes in The add - more legs for the grandkids The finish - happy family!

A snack, by request for our second party. A day one needs a BBQ computer...

The rack is called the Adjustable Rig from ceramicgrillstore.com. Specifically, the grill set-up for a BGE Large Grill with added accessories.

Pecan smoked bb ribs.

First beet greens of the season, so tender and tasty. Served with some leftover beef roast and a twice baked potato.